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Madrid Tripe HT MC Spanish 160mins
From Central Spain
Serves 4 Hot Offal Pork Alcohol Pulses Herbs Main Course Spain Europe
Ingredients 675g/1˝lb parboiled Tripe 3 Onions, chopped 6 Garlic Cloves, finely chopped 7 tbsp Olive Oil 2 tbsp Spanish Pimentón (or paprika) 225g/8oz Chorizo Sausage, sliced 150g/6oz Spanish Morcilla (blood sausage), left whole 480ml/16fl.oz. dry white Spanish Wine 6 Tomatoes, chopped 3 teasp fresh Thyme Leaves 2 Bay Leaves 6 Cloves 16 Peppercorns A pinch ground Nutmeg 2 Small Chilies, chopped 300g/11oz cooked Chickpeas, drained 5 tbsp freshly chopped Parsley Salt
Instructions
1. Soak the tripe in water or milk for 10 minutes, rinse thoroughly and drain well. Cut into 5cm /2 inch squares.
2. Heat the oil n a large heavy saucepan until very hot, add the onions and garlic and sauté until lightly golden.
3. Add the pimentón, tripe, chorizo and wine, bring to the boil then stir in the tomatoes, thyme, chilli, bay leaves, cloves, peppercorns, nutmeg and a pinch of salt. Mix well.
4. Add the morcillas, reduce the heat and cook over a very low heat for 1-1/2 to 2 hours until the tripe is tender.
5. Discard the bay leaves, stir in the chickpeas and cook gently for a further 5-10 minutes until heated through.
6. Garnish with the parsley before serving.
More Offal Recipes | Types of Offal | More Recipes with Alcohol
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